I love sour cream just as much as the next guy. Until I moved to Dallas I had no idea that there was more than 1 kind. I mean sour cream is sour cream, right? Nope. Thankfully, that is so not the case. Mexican Crema is da bomb! Very different than regular sour cream. It’s not as thick as traditional sour cream. This makes it super easy to drizzle on all kinds of things.
The flavor is so creamy and fresh! It doesn’t have as much as the tang as regular sour cream. Mexican Crema is a bit more expensive – I think it’s because of the higher end ingredients that are used in it. It’s not better than traditional sour cream – it’s just different. I love the flavor and use it all the time.
I was inspired by a friend of mine to make a dish called Elotes. In gringo speak – Corn in a Cup. Part of the this tasty dish is lots of Mexican Crema. I thought it would be fun to take the Mexican Crema to a whole new level.
Here is a fun and crazy good sauce that you can use on all kinds of things. Drizzle over grilled shrimp and scrambled eggs. It’s pretty much good on anything you would put sour cream on. Ladies and Gents, I give you my Avocado Poblano Mexican Sour Cream Sauce. You’re welcome!
Just a quick tip: I like to use a funnel and put this into a squeeze bottle so I can use it like a condiment.
- 16 oz Mexican Crema (this is sour cream Mexican style)
- 1 med to large Poblano Pepper
- 1 met to large Avocado
- Clean your poblano pepper and thoroughly dry it off. Turn your gas grill or stove onto a low flame. Using tongs place the poblano pepper onto the stove top.
- It will begin to make a little bit of a crackle pop noise. This is cool. That's just the skin of the poblano pepper charring. Start rotating your pepper so you can an even char. The goal here isn't to turn it black but to give a little color and flavor.
- No gas? (this is a good thing most of the time) You can use a pan with a very light coating of olive oil. It's not as tasty - but it is better than not doing it at all.
- Remove from the stove top and place on a cutting board. Cut off the stem and slice into thin pieces you can fit into a food processor.
- Cut and remove the pit from your avocado. Scoop out the avocado "meat".
- Add the Mexican Crema to the food processor and then add the poblano pepper and avocado. I add about a ½ tsp of salt for a little bit of flavor.
- Turn on your food processor and let it do it's job. If I need to tell you to put the lid on then we have a much bigger discussion that needs to be had. (ha)
- I like to leave it on for at least a minute. I want to make sure that all the poblano pepper is chopped and smooth. Using a funnel I put into a squeeze bottle so I can use this on all kinds of stuff.
- This is great in a Mexican corn dish called Elotes, scramble eggs, grilled shrimp, salmon, and just about anything you want to add a creamy avocado pop to. YUM!